Description
This Chicken Andouille Sausage Gumbo is a hearty and flavorful dish inspired by classic New Orleans cuisine. It features tender shredded chicken, smoky andouille sausage, tender okra, and a rich dark roux base seasoned with aromatic vegetables and traditional spices. Simmered to perfection, this gumbo offers a comforting, satisfying meal that’s perfect for sharing, served best over steamed rice.
Ingredients
Scale
Chicken and Broth
- 2 pounds boneless skinless chicken breast (or thigh)
- 2 quarts water (to cook the chicken)
Vegetables and Okra
- 1 pound okra (1″ pieces, fresh or frozen)
- ½ cup water (to cook okra)
- 1 ½ cup yellow onion (¼” dice)
- 1 ½ cup bell pepper (¼” dice, green and red)
- ⅓ cup celery (¼” dice)
- 2 teaspoons minced garlic
- 2 cups diced canned tomatoes
Roux and Seasonings
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon gumbo filé (Zatarain’s)
Sausage
- 12 ounces andouille sausage (cooked, ½” slices)
Instructions
- Cook the Chicken: In a medium-sized pot, place the chicken breasts or thighs and cover with 2 quarts of water. Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook until the chicken is fully cooked through, about 20 to 25 minutes. Check that the internal temperature reaches at least 160ºF (71ºC). Once cooked, strain the chicken broth into a separate container and set aside.
- Shred the Meat: Remove the cooked chicken from the pot and let it cool enough to handle. Shred the chicken into small, bite-sized pieces. Cover and set aside for later use in the gumbo.
- Cook the Okra: In another medium pot, add the okra pieces and ½ cup of water. Bring to a boil, then reduce heat to low, cover, and simmer gently while stirring occasionally until the okra is tender, about 7 to 9 minutes. Drain the cooked okra in a colander and set aside.
- Make the Roux: Using a large Dutch oven or heavy-bottomed pot, combine the unsalted butter and all-purpose flour. Cook over medium heat, stirring frequently with a whisk to prevent burning. Continue to cook until the roux turns dark brown, approximately 15 minutes. If the color changes too slowly, carefully increase the heat but stir continuously during the last 5 minutes to avoid scorching.
- Sauté the Vegetables: To the roux, add the diced onion, green and red bell peppers, celery, and minced garlic. Sauté the mixture until the vegetables become tender, which should take about 8 to 10 minutes. This step develops the base flavors of the gumbo.
- Cook the Sausage and Combine Ingredients: Add the cooked okra, diced canned tomatoes, and the sliced andouille sausage to the pot. Cook for 10 minutes on medium heat, stirring occasionally to incorporate the flavors.
- Add the Seasonings: Stir in the dried bay leaf, thyme, basil, cayenne pepper, kosher salt, and black pepper into the mixture, evenly distributing the spices throughout the gumbo base.
- Simmer the Gumbo: Pour in 4 cups of the reserved chicken broth, stirring well to combine. Loosely cover the pot with a lid and simmer on medium-low heat. Stir occasionally and allow the gumbo to thicken and the flavors to meld for about 30 minutes.
- Simmer the Chicken: Add the shredded cooked chicken into the gumbo. Continue simmering for an additional 15 minutes, allowing the chicken to absorb the rich flavors.
- Add the Gumbo Filé: Turn off the heat. Slowly stir in 1 tablespoon of gumbo filé powder (Zatarain’s) to thicken and add a distinctive earthy flavor. Do not return the gumbo to a boil after this point to avoid a stringy texture. Taste the gumbo and adjust salt and pepper as desired. Add more chicken broth if you prefer a thinner consistency.
- To Serve: Ladle the gumbo over steamed white rice in bowls and serve hot. This gumbo pairs wonderfully with crusty bread or a simple green salad on the side.
Notes
- This gumbo recipe delivers an authentic taste of New Orleans with its smoky andouille sausage and okra’s signature texture.
- Using a dark brown roux is key for the deep flavor and color characteristic of traditional gumbo.
- Gumbo filé powder is essential for authenticity; it thickens and adds a unique flavor when stirred in at the end.
- Feel free to adjust the cayenne pepper to control the spice level according to your preference.
- Serve over steamed rice for a complete and satisfying meal.
- Leftover gumbo can be refrigerated and often tastes even better the next day once flavors meld further.
Nutrition
- Serving Size: 1 serving
- Calories: 615 kcal
- Sugar: 6 g
- Sodium: 1097 mg
- Fat: 44 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 142 mg
